Members-only farmers market platform @Cultisan to launch this month thegrocer.co.uk/online/members…

Back in 2017, Jeni Reeve began blending her #peanutbutter recipe to keep her fuelled on every #adventure the beautiful #SouthWest had to offer - #cycle, #surf, #stroll, and #paddle. She then took to her bike to share jars with other #nut #butter lovers across #Exeter. Today, jars

Massimo Carlino manages his family-owned #farm and #oil mill founded in 1980 near #Agrigento, in the heart of #Sicily. It takes its name from the evocative fertile land where #olive trees, #almond trees and aromatic #herbs are grown, as symbols of the #Mediterranean. Massimo, lik

We made it to the start line. A team in 3 time zones, 5 locations, in this year of all years. We're very proud. This is actually 5 years in the making since founder Jason first thought about a new global food economy connecting consumers to the very best farmers and makers, fairl

Appreciating all the support #shoplocal @CafeOneOneTwo Williamson Food @CranachanCrowd Cultisan

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We are so proud to have brought #cultisan to the world in 2020. Obviously, it's been a challenging year, and we have so, so far to go as a #business but we have a deep sense of #purpose on our side driving us. We believe it is possible to have a fairer #food future that is more #

Coming this week. A new episode of our #podcast "Eating Local Globally". This episode features Glen Burrows from @ethicalbutcher and the founder of the #regenuary campaign that asks people to consider where there food comes from and to shop from #regenerative #farms and suppliers

For the farmers and makers. Did you know there are 570 million farms in the world? 90% of them are individual or family-owned. They operate 80% of the worlds agricultural land and feed 70% of the human race on a daily basis. This doesn't include the millions of makers who use the

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So begins a series on the farmers and makers we unearth along the way on our quest. Slovenia : Andy & Nina Froggatt

Hey all. Jason here the founder of Cultisan. We are a tiny team achieving great things (at least in my opinion). We are 2 full-time folks (with a handful of part-time external helpers) designing and managing the development of the app, sourcing new producers and products across E

Andy & Nina Froggat live in Istria, which's South West Slovenia close to the Croatian border. Croatian Istria is another (wonderful) story we will tell later in the year. Istrian olive oil is the most Northerly in the world offering a unique flavour profile. Download our app an

Go a little further North from Istria (about where the top of the bottle label is in the pic) and you get to The Karst. What a region this is. A plane with unique clay-based minerally soil. A region of winemakers, many of whom make the Teran wine. A red wine high in minerals whic

Natural wines! Have you heard of or tasted natural wines? Sometimes called 'skin contact' or 'orange' wines (although most of the makers don't like this). Basically, it's a new trend that is thousands of years old - as most good things are. #Slovenia really punches above its weig

The man himself. Sebastijan Štemberger. One of a number of amazing Slovenian Natural #winemakers Cultisan works with. Next week we are expanding our in-app #FarmersMarket with an amazing selection of specialist products from the finest producers in our first region, #Slovenia.

Matjan and Janja Žgajner - together with Matjans brother Mitja - outdoor rear Krškopoljski pigs in Štajerska towards north east Slovenia and hand make a number of pork based treats. Various wonderful salami, ocvirki (rendered pork fat with the crispy bits left in), sausages, h

Look at that mighty #sausage! That's a hand made #salami with #pork from krškopoljski pigs. These pigs are a native rare breed in Slovenia and farmed with love and care by Janja, Matjan and Mitja Žgajner in Stajerska in the North East of the Country. We've had wonderful feedbac

There it is. Under the sausage. Stajerska and in particular Kmetja Žgajner. Outdoor reared krškopoljski pigs are up there with the saddleback and Gloucester old spot in terms of slow reared high welfare and high flavour pork. The salamis from these guys are wonderful, full of f

Prick.